Roasted Brown Butter Butternut Squash, Apples and Brussels Sprouts
- 5-6 cups butternut squash, cubed
- 1 pound brussels sprouts, cut in half if big
- 2 apples, cut into thick wedges
- 1 small red or yellow onion, cut into thick strips
- 1 tablespoon thinly sliced garlic
- 2 tablespoons olive oil
- the zest of 1 lemon, just the yellow not the white pith
- coarse salt and fresh black pepper
- 4 tablespoons butter
- 1 tablespoon fresh chopped herbs like sage or thyme
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Apples, wedges thick (2)
- Brussels sprouts (1 pound)
- Butternut squash (5 cups)
- Garlic (1 tablespoon)
- Herbs like sage or thyme, fresh (1 tablespoon)
- Lemon, zest of (1)
- Red or yellow onion, small (1)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and fresh black pepper, coarse (1)
- Dairy
- Butter (4 tablespoons)
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Published October 24, 2012 (3 months ago).
68 people saved this recipe.
